Ingredients
Equipment
Method
- Drain the soaked cashews. In a blender, combine the drained cashews, 1/2 cup water, nutritional yeast, lemon juice, and salt. Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed to reach desired consistency. Set aside.
- Season the chicken pieces with Cajun seasoning and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the cashew cream sauce and bring to a gentle simmer. Add the cooked chicken and halved cherry tomatoes to the skillet. Cook for 2-3 minutes, allowing the sauce to thicken slightly and the tomatoes to warm through.
- Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh parsley.
Nutrition
Notes
For a spicier dish, add a pinch of cayenne pepper to the Cajun seasoning. You can also add other vegetables like bell peppers or spinach along with the onions.